杨梅叶原花色素对猪油抗氧化作用的研究

以过氧化值(POV)、酸价(AV)、丙二醛含量为指标,采用Schaal烘箱法研究了杨梅叶原花色素对猪油的抗氧化作用,并用食品氧化稳定性测定仪测定氧化诱导期(IP)。结果表明:杨梅叶原花色素对猪油过氧化值、酸价、丙二醛含量的升高具有显著的抑制作用(p<0.05),能抑制猪油的氧化。当杨梅叶原花色素添加量为0.1%时,其对猪油氧化的抑制作用强于BHT,但比TBHQ稍弱,表明杨梅叶原花色素对猪油具有良好的抗氧化效果,能有效延缓猪油的氧化程度。在第14 d时,相比空白组,杨梅叶原花色素添加量为0.1%的处理组对猪油过氧化值、酸价、丙二醛含量的抑制率分别为76%、69%、94%。此外,随着杨梅叶原花色素添加量的增加,猪油的氧化诱导期增加,杨梅叶原花色素添加量达到0.1%时其氧化诱导期和抗氧化系数介于BHT和TBHQ之间,且与BHT无显著性差异(p>0.05),说明杨梅叶原花色素对猪油具有抗氧化作用。 

Antioxidant activities of proanthocyanidins from Chinese bayberry(Myrica rubra Sieb. et Zucc.) leaves in lard oil

The antioxidant activities of proanthocyanidins from Chinese bayberry leaves in lard oil was studied using peroxide value(POV),acid value(AV) and the content of malondialdehyde by Schaal oven-storage test.Induction period was determined by oxidative stability instrument. The results showed that proanthocyanidins from Chinese bayberry leaves had significant inhibitory effect on the POV,AV and the content of malondialdehyde(p <0.05) and could inhibit the oxidation of lard oil. When adding 0.1% proanthocyanidins from Chinese bayberry leaves into the lard oil,the inhibition of oxidation was better than BHT,while was worse than TBHQ,indicating proanthocyanidins from Chinese bayberry leaves had powerful antioxidant activity in lard oil and could prevent the oxidation of oil effectively. Inhibition rates of POV,AV and the content of malondialdehyde were 76%,69% and 94% for proanthocyanidins treatment group of 0.1% in the 14 th day. Moreover,with the increasing of additive amount of proanthocyanidins from Chinese bayberry leaves,the induction period of lard oil was increasing. When the additive amount was 0.1%,the induction period and oxidation protection factor were between that of BHT and TBHQ and there were no significant difference with BHT(p>0.05),showing that proanthocyanidins from Chinese bayberry leaves had antioxidant activity in lard oil.